Chili's Grill & Bar, 608 South Meadow Street, Ithaca, NY 14850 - Restaurant inspection findings and violations

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Business Info

Restaurant name: CHILI'S GRILL & BAR
Address: 608 South Meadow Street, Ithaca, NY 14850
County: Tompkins
Local health department: Tompkins County
Restaurant type: Restaurant
Total inspections: 32
Last inspection: 03/16/2011
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Inspection findings

Inspection date

Type

Comments
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 03/16/2011Inspection
No violation noted during this evaluation. 03/14/2011Inspection
No violation noted during this evaluation. 02/24/2011Inspection
No violation noted during this evaluation. 02/08/2011Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 02/01/2011Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 01/24/2011Inspection
No violation noted during this evaluation. 01/19/2011Re-Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Single service items reused, improperly stored, dispensed, not used when required
 01/11/2011Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 01/07/2011Inspection
  • Improper storage of cleaning equipment, linens, laundry unacceptable
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 01/05/2011Inspection
  • In use food dispensing utensils improperly stored
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 01/04/2011Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/16/2010Re-Inspection
No violation noted during this evaluation. 12/13/2010Re-Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 12/03/2010Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 11/23/2010Inspection
No violation noted during this evaluation. 11/19/2010Inspection
No violation noted during this evaluation. 11/12/2010Re-Inspection
No violation noted during this evaluation. 11/03/2010Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 10/28/2010Inspection
No violation noted during this evaluation. 10/22/2010Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 09/30/2010Inspection1d- at time of inspection I found two #10 cans of jalapenos and cheese sauce. MOD moved to office for return and corrected- recommended designated dented can area 2e- at time of inspection 1 digital food testing thermometer would not turn on. MOD put it in office so it would not be used. Had 2 other didgital thermometers and a thermacouple corrected 12c- handwash sink in back prep area- faucet for hot water leaks at base 15a- paper good storage room in outside shed area is bare concrete and is not smooth and easily cleanable
No violation noted during this evaluation. 09/28/2010Inspection
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • In use food dispensing utensils improperly stored
 09/21/2010Inspection
No violation noted during this evaluation. 09/17/2010Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Improper use and storage of clean, sanitized equipment and utensils
 09/15/2010Inspection
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Insects, rodents present
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 09/07/2010Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 08/23/2010Inspection
No violation noted during this evaluation. 07/08/2010Re-Inspection
No violation noted during this evaluation. 07/07/2010Inspection
No violation noted during this evaluation. 07/01/2010Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 06/21/2010Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 06/17/2010Inspection

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